Breakfast Tortilla Pizza

A little Italian. A little Mexican. A litte tasty.

Munch

I have a ginormous bag of Masa Harina, the corn flour that you use to make Tortillas etc. Wanting to make more of a dint in it, I thought a pizza base made from this would not only be gluten free but a great money saver too. I had hoped this would be a little munchier than it turned out, it was great especially for a first attempt and I look forward to the next.

Serves 2

Base

2 Cups Masa Harina Flour

1 3/4 Cup Water (note I found 1 1/2 too dry and this amount a little wet so keep extra flour handy til you get the right doughy feel)

Dash of Salt

Cling Wrap/Plastic Food Wrap

Aluminium foil

Topping

As far as I am concerned there is no hard and fast rule for pizza toppings. However I’ve listed mine below for a balanced and healthy breakfast

1 1/2 Tbs Tomato Paste

4 Eggs

3 Rashes Bacon, sliced lengthwise

1/2 Capsicum cut into rings

1 Handful Basil leaves, I used half to cook and half to garnish

1 Tomato, seeded and diced

1 Handful Baby Rocket or Arugula

Base

Preheat Oven to 200 Degrees C or (400 F).

Line pizza tray with aluminium foil, set aside.

In a large bowl, season the flour with salt and create a well in the middle to pour in your water. Using your hands, mix the dough, I poured in 1/2 cup at a time to manage the wetness of the mix.

Once the dough is malleable and not sticky place between two large sheets of cling wrap and roll out. Roll as thin as you can without tearing.

Remove the top layer of glad wrap and flip your pizza base over to the tray, remove second piece of glad wrap and bake in the oven for approximately ten minutes, or until the top is white-ish and no longer doughy to touch. Remove from oven.

Pizza

Using the back of your tablespoon or spatular spread out your tomato paste until you have an even consistency.

Top with your ingredients (excluding the rocket and half the basil leaves) leaving the eggs to last.

Crack them on top and pop in the oven until the whites of the eggs are set.

Remove and season the eggs with salt and pepper and garnish with the rocket and remaining basil leaves.

Handy Hint: My only would of advice would be, roll as thin as you can for a crispy-ish base.

Handy Hint 2: Also if you have loads of toppings on your pizza, you may wish to semi bake your pizza with those first until they’re almost cooked through then take it out of the oven, crack the eggs on top and put it back in until they’re done.

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2 comments

Mmm I love that you mixed Italian and Mexican into breakfast! My breakfasts are so dull in comparison. Your photography is really striking, what do you use to take you pictures? Thank you for sharing!
Xoxo Khttp://peeledwellness.com

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A can't remember a time when food hasn't been a part of my love of life. In fact part my very first memory is of my Nanna's Carambola tree in Darwin age 2-3.
Since then it was sharing an Avocado with Mum and squishing the leftovers of the skin onto our faces for a free mask in Cairns age 7.
Climbing Mango trees with my best friend Rachael in Mareeba aged 11.
Scoffing three plates of Spaghetti before school athletics carnivals ages 10-17.
Sucking the life out of tin of Sweet Condensed Milk as a little girl. To tell you the truth I still do this ;)
Savouring my first Ham and Mushroom Croissant in Paris near the Musee D'Orsay age 24.
Chomping down on my first Diddy Reis on my first trip to the USA age 25.
Discovering via accident that finely shaved Garlic atop soft Brie is the best cracker combination ever Age 26.
Eating everything off the street in Vietnam and consuming Pho for two weeks straight age 29.
Munching on Cheese and sipping Moet Chandon in the Yarra age 30.
Appreciating my first Veuve Cliquot after a show in Los Angeles age 31.
So what I am saying is so many big moments of my life are in someway connected to food. I may not remember the names of the all the people I met but I will more than likely remember the kinds of food I ate at the time and be able to describe them to you in more details than you want to hear.
So here on Munch Munch Munch is my love of food in all it's glory. A shame I didn't start documenting earlier.